Method of manufacturing ice cream



Rciasued Mar. 25, 1947 METHOD OF MANUFACTURING ICE CREAM AND THE PRODUCT THEREOF Warren D. Roth. Leo C. Brown. and Guy W. Phelps. Chicago. Ill... assignora to Industrial Patents Corporation. Chicago, 111.. a corporation of Delaware No Drawing. Original No. 2,065.398. dated December 22, 1936. Serial No. 754.842. November 26. 1934. Application for ressue Septem 1846, Serial No. 698.414.

This invention relates to improvements in ice cream, frozen confections and the like and in methods of Preparing such iood products.

One of the objects of the present invention is to provide a method for preparing ice cream and the like whereby the percentage of overrun may be controlled. Another object oi. the invention is to produce an ice cream product with improved texture. Another object of the invention is to provide a method whereby overrun in the manufacture oi ice cream products may be obtained in a shorter time than has been hitherto possibie. Other objects of the invention will be apparent from the description and claims which follow. I

This application is a continuation in part of our application entitled Method of manuiacturing ice cream and the product thereof. Serial No. 678378. flied May 29. 1933.

In the usual process oi manufacturing ice cream. the mix is made up of liq d and;dry in gredients. The liquid ingredients such as cream -milk. unsweetened condensed nnm'muk, sweetened condensed skim milk or condensed whole milk'aremixedinthe properproportionssothat theilnishedproductwiiLaftertbedry ingredicats have been added and are in solution. give the required amount of fat, sugar. serum solids. and stabilizer. The dry ingredients. such assugar. skim milk powder, whole milk powder. Ielatin or sums. are triturated together and then added to the liquid ingredients. care being taken to avoid limping.

After incorporation of the dry ingredients with the liquid-ingredients the mix is pasteurized. homocenised. aged and tween. To secures. velvetyteaturc in the finished product, it is'desirable inthemanufactumoiicecream toincorporate aucnagentsasgelatin. eggyoikorlec'itbinto cause the formation of liner ice crystals than would be formed in the abmoe of auch'agcnts.

Although. such agents are more or less useful in developing the desirable liner ice crysals. it has been'found diillcult to control the amount or overrun and at times diiilcuit to.obtain as much overrun as is necessary to secure the best texture in the finished product. 1

The present invention contemplates the incornotation of a small amount of a substance in the mix under the proper conditions whereby the tutors of the finished product is improved and a controlled overrun obtained in a shorter time than has heretoiorc been possible. The substance used is an ester of iatty acid and p01!- h drlc alcohol having one or more iree alcoholic In Canada Ju 21.

22 Claims. (C1. 99138) 2 hydroxyl groups on the polyhydric alcohol component of the ester. Specifically, the ubstance may be a mono acid glyceride, di acid glyceride. mono acid ester of ethylene glycol. mono acid ester oi di ethylene glycol or any ester 0! poiyhydric alcohol and fatty acids characterized by having one or more free alcoholic hydroxyi groups.

By way of illustration but not by way or limitation the invention will be hereinafter described in examples with mono or di acid glyceride. that is. glyceryl ester of a fatty acid having a tree glyceryl group as the addition substance which brings about the desired overrun and improvement in the product.

' In manufacturing ice cream in accordance with the present invention. using mono or di acid glyceride as the addition substance, the liquid ingredients are first mixed in the usual way and then mono or dl acid giycerlde is added either directly to the liquid ingredients or in a shredded or finely divided state with the d y ingredients. A small amount of the mono or di acid glycerlde is sumcient to give the desired results.

Ice cream mix may be prepared in accordance with the present invention with a variety 0! different formulae. Examples are as follows:

lorrnula I n Jaaads nan lLm ti-M till till In the manufacture of ice cream. overrun is controlled by the use or an overrun scale. During the freezing process. small portions of ice cream are drawn out into a cup or container and welshedon the overrun scale. When the desired overrun is obtained. the ice cream is drawn from the freezer to be packed.

Gelatinissddedtoicecreamtogiveitaflrm body of uniform texture. to prevent the formation of coarse ice crystals and to increase the quality oi ice cream as a food. Because oi its colloidal nature, gelatin role as a stabilizer. the sel n i s a iny capsule about each small particle of frozen mix, preventing small particles from coming together and forming larger particles and a consequent grainy product. It has been known for some time that egg yolk gives a smoothness to ice cream that cannot be obtained by the use or gums or gelatin. when eg Y are added to ice cream, the overrun is obtained in less time than it could be obtained with gelatin or gum alone. Egg yollm are not added as a substitute for a stabilizer but in order to obtain overrun more quickly and thus reduce power conumption and produce higher overruns.

E g yolks are commonly used at certain seasons of the year when the ingredients of the mix may not have the proper salt balance and, consequently, render it difficult when using such ingredients to obtain the necessary overrun.

We have found that the use of mono or dl acid glycerlde renders the use of egg yolk unnecessary. We have made tests using gelatin as a stabilizer in control mixes which have given maximum overruns of about 90%. With the addition of a very small amount of mono or dl acid glyceride we have obtained overruns as high as 117% without the use of eg y lks.

In practice we have successfully secured an overrun of 100% in six minutes by the addition of mono glyceride. A control sample to which no mono acid glycerlde was added showed an overrun of 91% at the end of six minutes and an overrun of 100% was not secured until twelve minutes had elapsed.

The material discussed in the foregoing examples as added to obtain the overrun, namely, glyceryl ester of fatty acid having a free glyceryl alcohol group, is a fragment of a fat molecule possessing one or more free alcohol groups and one or more ester groups. Specifically, the material may be the mono glyceryl ester of a. higher fatty acid or the di glyceryl ester of a higher fatty acid or a mixture of both. Both the mono and the di gLvceride of a higher fatty acid are esters of the alcohol glycero f and a higher fatty acidand each have a free alcohol group in each molecule.

This invention is not concerned with the preparation of the mono or di glyceride of a higher fatty acid or of the other substances herein described as valuable in obtaining the desired improvements in ice cream and it is not believed necessary to describe a particular method of preparation.

The mono or d1 glyceryl ester of various fatty acids may be employed but by way of illustration the mono or d1 glyceryl ester of atomic acid may be mentioned as preferable.

The term "higher fatty acid as used in the claims is used in a restricted sense to include those fatty acids found in such normal fats as butter, cocoanut .oil, cottonseed oil. peanut oil.

hog lard. beef fat, mutton fat, and other edible I fats and oils.

We claim: 4

1. As an article of manufacture. a new food product composed of ice cream containing a small percentage of glyceryl ester of a higher fatty acid-havin a free glyceryl alcohol group.

2. As an article of manufacture, a new food product composed of ice cream containing up to 0.2 per cent by weight of glyceryl ester of a higher fatty acid having a free glyceryl alcohol group.

3. The process of controlling overrun in the manufacture of ice cream which comprises preparing the desired mix and adding thereto a small percentage of slyceryl ester of a higher fatty acid having a free glyceryl alcohol group.

4. The prouss of manufacturin an improved ice cream product which comprises adding and dissolving therein a small percentage of di glyc- 4 eryl ester of a higher fatty acid during one of the stages of mixing.

5. As an article of manufacture, a new food product consisting of ice cream containing a mall percentage of di glyceryl ester of a higher fatty acid.

6. As an article of manufacture, a new food product consisting of ice cream containing a small percentage of a mixture of mono glyccl'yl ester of a higher fatty acid and di glyceryl ester of a higher fatty acid.

7. The process of manufacturing an improved ice cream which comprises adding to the ice cream mix a small percentage of a mixture of mono glyceryl ester of a higher fatty acid and di giyceryl ester of a higher fatty acid during the mixing.

8. As an article of manufacture, a new food product composed of ice cream containing a small percentage of mono'glyceryl ester of a higher fatty acid.

9. The process of manufacturing ice cream which comprises adding thereto a small percent age of mono glyceryl ester of a higher fatty acid.

10. As an article of manufacture a new food product consisting of ice cream to which has been added a small percentage of mono glyceryi ester of stearic acid.

11. As an article of manufacture a new food product composed of ice cream containing a small percentage of mono acid ester of ethylene glycol.

12. As an article of manufacture a n..w food product composed of ice cream containing a small pizrcentage of mono acid ester of di ethylene g ycol. 4

13. The process of manufacturing an improved ice cream product which comprises adding thereto and dissolving therein a small percentage of mono acid ester of ethylene glycol.

14. The process'of manufacturing an improved ice cream product which comprises adding thereto and dissolving therein a small percentage of mono acid ester of di ethylene glycol.

15. The process of manufacturing an improved ice cream product which comprises adding thereto and dissolving therein a small percentage of an ester of a polvh'ydric alcohol and a higher fatty acid being characterized by one or more free alcoholic hydronl groups in the polyhydrio alcohol part of the ester.

16. As an article of manufactln'e a new food product composed of ice cream containin a small percentage of an ester of a olrhr rlc alcohol andahigerfattyacldbeingcharacterlzedby one or more free alcoholic hydrowl groups in the polyhydrio alcohol part of the ester.

17. In the manufacture of ice cream, the method of improving the'texture and controlling the overrun of the ice cream which comprises adding to the ice cream mix and dissolving therein a small-percentage of an ester of a po yhydrlc alcohol and a higher fatty acid being characterized by one or more free alcoholic, hydroxyl grfeups in the po vhydrlc alcohol part of the es r.

1B. As an article of manufacture a new food product composed of ice cream of improved texture and controlled overnm containing a small peroentageofaneaterofapolyhydricalcoholand a higher fatty acid being characterized by one or more free alcoholic hydroxyl groups in the powhydrlc alcohol part of the ester.

19. In the manufacture of ice cream, the method of improving the texture and controlling the overrun of the ice cream which comprises 5 adding to the ice cream mix and dissolving therein a small percentage, up to 0.2 per cent by weight, of an ester of a polyhydric alcohol and a. higher fatty acid being characterized by one or more tree alcoholic hydroxyl groups in the polyhydric alcohol part or the ester.

20. As an article or manufacture a new food product composed of ice cream or improved texture and controlled overrun containing a small percentage. up to 0.2 per cent by weight, of an ester of a polyhydric alcohol and a higher fatty acid being characterized by one or more free 6 alcoholic hydroayl groups in the poly ydric alcohol part of the ester.

21. The method as defined in claim 1'1. further characterized in that said ester is a glyceryl ester.

22. The food product as defined in claim 18 further characterized in that said ester is a zlyceryl ester.

WARREN D ROTH. LEO C. BROWN. GUY W. PHELPS.

Disclaimer Re. 22,858.--Warren :1). Both, Leo C. Brown, and Gay W. Phelps, Chicago, Ill. Marnon or Mannrxc'rnnmo ICE/GREAM AND 'rnn Pnonvc'r THEREOF. Patent datedMar. 25, 1947. Disclaimer filed Dec. 16, 1948, by the assignee, Industrial Patents Corporation.

wit:

(a) As much of claim 15 as is in excess of the following: The process of manufacturing an improved ice cream product which comprises adding thereto and dissolving therein a small percentage of an ester of gl cerol and a higher fatty acid being ciiiaracterized by one or more free alcoholic hy -oxyl groups in the glycerol part of e ester.

(b) As much of claim 16 as is in excess of the following: As an article of manufacture, a new food product composed of ice cream containing a small percentage of anteater of glycerol and a higher fatty acid bei characterized by one or more free alcoholic hydroxyl roups in the glycerol part 0 the ester.

(c) As much 0 claim 17 as is in excess of the following: In the manufacture of ice cream, the method of improving the texture and controlling the overrun of the ice cream which comprises adding to the ice cream mix and dissolving therein a small percentage of an ester of glycero and a higher fatty acid being characterized by one or more rec alcoholic hydroxyl groups in the glycerol part of the ester.

(d) As much of claim 18 as is in excessof the following: As an article of manufacture, a new food product composed of ice cream of improved texture and controlled overrun containing a small percentage of an ester of glycerol and a higher fatty acid being characterized by one or more free alcoholic hydroxyl groups in the glycerol part of the ester.

' (e) As much of claim 19 as is in excess of the following: In the manufacture of ice cream, the method of improving the texture and controlling the overrun of the ice cream which comprises adding to the ice cream mix and dissolving therein a small percentage, up to 0.2 per cent by weight, of an ester of glycerol and a higher fatty acid being characterized by one or more free alcoholic hydroxyl groups in the glycerol part of the ester. A v

(f) As much of claim 20 as is in excess of the following: As an article of manufacture'a new food product composed of ice cream of improved texture and controlled overrun containing a small percentage, up to 0.2 per cent by weight, of an ester of glycerol and a higher fatty acid bei characterized by one or more free alcoholic ydroxyl groups in the glycerol part c the ester.

[Qflicial Gazette January 95,4949.)

Hereby enters this disclaimer to that part of the claims in said specification, to 

